Food recipes
Indian-Spiced Cashews
Indian-Spiced Cashews Ingredients: nuts, cashew nuts, raw sugars, brown salt, table spices, curry powder spices, cumin seed water, bottled, generic butter, without salt Directions: On parchment paper-lined or greased...
Indian-Spiced Cashews
Ingredients:
nuts, cashew nuts, raw
sugars, brown
salt, table
spices, curry powder
spices, cumin seed
water, bottled, generic
butter, without salt
Directions:
On parchment paper-lined or greased rimmed baking sheet, toast cashews in 350F (180C) oven until fragrant and golden, about 10 minutes.
Meanwhile, in large bowl, combine 2 tbsp (25 mL) of the sugar, salt, curry powder and cumin; set aside.
In saucepan, bring water, remaining brown sugar and butter to boil, stirring constantly.
Add cashews, stirring to coat; simmer until no liquid remains, about 3 minutes.
Add to spice mixture; toss to coat well.
Spread nuts on same baking sheet; roast until coating is dry and slightly golden, about 10 minutes.
Let cool on pan on rack.
(Make-ahead: Store in airtight container at room temperature for up to 1 week.
).
Ingredients:
nuts, cashew nuts, raw
sugars, brown
salt, table
spices, curry powder
spices, cumin seed
water, bottled, generic
butter, without salt
Directions:
On parchment paper-lined or greased rimmed baking sheet, toast cashews in 350F (180C) oven until fragrant and golden, about 10 minutes.
Meanwhile, in large bowl, combine 2 tbsp (25 mL) of the sugar, salt, curry powder and cumin; set aside.
In saucepan, bring water, remaining brown sugar and butter to boil, stirring constantly.
Add cashews, stirring to coat; simmer until no liquid remains, about 3 minutes.
Add to spice mixture; toss to coat well.
Spread nuts on same baking sheet; roast until coating is dry and slightly golden, about 10 minutes.
Let cool on pan on rack.
(Make-ahead: Store in airtight container at room temperature for up to 1 week.
).